Lern Yerself Scouse (and how to cook it)
Posted: Sat Jul 02, 2022 10:53 am
Lern Yerself Scouse courtesy of BBC Radio 4.
An hour long audio presentation on the influences that have shaped the distinctive Liverpool accent, and how it's changing.
How to cook Scouse | The 'National' Dish of Liverpool courtesy of You Tube. As some one, who as a boy, watched his mother cook countless pans of Scouse this is more or less the way she did it. The little details this You Tube cook got right were ...
... no need to sear / brown the meat prior to adding the stock and veg
... while it takes longer, better tasting when cooked the slow way in an open pan rather than the quicker pressure cooker method. Indeed, I remember my Grandmother could never bring herself to use a pressure cooker. She was always fearful it would explode.
... the inclusion of a serving of pickled red cabbage
It was not unusual to keep a pan of Scouse on the go for days just by adding more cheap cuts of meat, oxo stock and veg, and reheating. Mind you, after a while the mixture at the bottom of the pan was mostly mush - but we still ate it.
An hour long audio presentation on the influences that have shaped the distinctive Liverpool accent, and how it's changing.
How to cook Scouse | The 'National' Dish of Liverpool courtesy of You Tube. As some one, who as a boy, watched his mother cook countless pans of Scouse this is more or less the way she did it. The little details this You Tube cook got right were ...
... no need to sear / brown the meat prior to adding the stock and veg
... while it takes longer, better tasting when cooked the slow way in an open pan rather than the quicker pressure cooker method. Indeed, I remember my Grandmother could never bring herself to use a pressure cooker. She was always fearful it would explode.
... the inclusion of a serving of pickled red cabbage
It was not unusual to keep a pan of Scouse on the go for days just by adding more cheap cuts of meat, oxo stock and veg, and reheating. Mind you, after a while the mixture at the bottom of the pan was mostly mush - but we still ate it.